Generally, start by eating fish with a lighter flavor like white fish and move onto fish with a heavier flavor such as Toro, Uni, Japanese conger (Anago), and then Egg (Tamagoyaki). Finishing with Seaweed rolls at the end is a typical way.

The following menu is an omakase style at one famous restaurant in Ginza. Begin with white fish?

Marbled flounder (Makogarei)

Striped jack (Shima aji)

Golden cuttlefish (Sumi ika)

Akami

Chutoro

Ohtoro

Gizzard shad (Kohada)

Common orient clam (Nihamaguri)

Horse mackerel (Aji)

Kuruma prawn (Kuruma ebi)

Japanese halfbeak (Sayori)

Common octopus (Madako)

Mackerel (Saba)

Ark shell (Akagai)

Uni

Salmon roe (Ikura)

Japanese conger (Anago)

And Egg (Tamagoyaki) comes last, just along the general order. Perhaps the way this owner serves might have become common.

To maximize each flavor of toppings, have some pickled ginger or hot tea between different types of sushi for cleansing your palate. You don’t really have to stick to the specific order, though. It seems like having customers eat freely is the idea held in common by most sushi chefs. However, it is true that you won’t be able to taste the next flavor after eating something rather sweet. Japanese conger (Anago), Egg (Tamagoyaki), and Kanpyoumaki should be eaten at the end.

The sushi restaurant is unusual in that the customer sitting at the counter can see the seafood (neta) from which individual servings will be made, and can watch the chef deftly perform his art while enjoying lively conversation. Sushi restaurants also differ from other restaurants when it comes to menus.

Typically there aren’t any.

If the customer is inclined to worry about what the bill will come to, he orders Okimari (combination set)*. This consists of 7 to 10 pieces of nigiri-sushi and nori-maki selected by the proprietor in such a way as to allow them to offer an affordable price. It is cheaper because, like ready-made clothes, Okimari is not necessarily made piece by piece to fill individual orders. Of course, it will not be of inferior quality. Okimari is prepared by the chef and his assistants in the same way that everything else the shop is prepared. If the diner still wants more, they are always free to order sushi of their choice (Okonomi). Generally Japanese customers eat no more than 10 pieces of nigiri-sushi.

People at the counter most often order Okonomi (a la carte)**, which may be likened to having suits tailor-made from the finest fabrics. The customer who orders only the best will find that the check at the end can get a little expensive. But this is worth remembering (sushi worth eating is never inexpensive).

Long ago people used to say that first ordering Okimari and then ordering Okonomi after was the best deal for eating sushi, but that is a thing of the past. Actually, there are more and more shops that don’t allow Okonomi orders. The only choice is Omakase***. In some cases, all customers sitting at the counter take their seats at the same time and eat the same dishes and the same sushi in the same order. Even if you know nothing about sushi toppings, if you leave it to a master sushi chef, they will provide you with a combination boasting a good balance of early, peak and late season sushi. Omakase is great as it allows you to concentrate on genuinely enjoying the sushi and, especially if you’re visiting a shop for the first time, there will be no confusion regarding the best dishes.

*Okimari－The price and menu content are easily understood when ordering “Okimari”. The rank of “Tokujou”, “Jou”, “Nami” are often used. Order additional sushi as you like for a more fulfilling experience.

**Okonomi－A way customers choose and order sushi they want to eat. If you clearly know what you like and want to enjoy eating at your own pace, ordering “Okonomi” your choice of sushi, would be best.

***Omakase－If you don’t have any preferences, and you are happy to have a professional choose the most delicious toppings from that day’s catch, then ask for Omakase.